Easy High Altitude Cheesecake with Oreo & Chocolate Ganache

This EASY High Altitude Cheesecake starts with a base of crisp Oreo crust, holding up a light yet creamy cheesecake that’s studded with even more Oreo pieces. But the real highlight? A smooth, glossy layer of chocolate ganache that coats the top like a luxurious blanket. Each slice is a beautiful contrast of textures – crunchy, creamy, and velvety.

I make this High Altitude Cheesecake at 8,000 ft elevation BUT make this delicious cheesecake recipe at any elevation with NO CHANGES.

This high altitude cheesecake is the perfect balance of creamy cheesecake and chocolate. If you love chocolate like me then you should check out these other high altitude chocolate recipes…Chocolate Texas Sheet Cake, Homemade Chocolate Syrup, Chocolate Fudge Frosting, Chocolate Fudge Cake, Chocolate Crinkle Cookies, and Chocolate Espresso Brownies.

What are the three types of cheesecake?

New York style cheesecake, regular cheesecake, and no bake cheesecake are the most popular types of cheesecakes. New York style is a more dense, rich cheesecake. Regular cheesecake is a creamy, lighter cheesecake. No bake cheesecake is just what its name implies.

This cheesecake recipe is a regular cheesecake made with cream cheese and sour cream to create the most creamy and delightful dessert.

Recommended tools:

• 9 INCH SPRING FORM PAN – a spring form pan easily allows the side of the pan to be removed leaving a picture perfect cheese
• FOOD PROCESSOR OR BLENDER – the Oreos need to be finely ground for the crust
• WHISK OR ELECTRIC STAND MIXER – its important that the cheesecake batter is mixed until smooth
• MIXING BOWLS – you will need three mixing bowls, one for the crust, cheesecake, and chocolate ganache
• MEASURING SPOONS & CUPS – baking, especially at high altitude, is sort of a science so accurate measurements are needed
• SHEET PAN & FOIL – creating a water bath around the spring form pan helps the cheesecake bake evenly with cracks

High Altitude Cheesecake Ingredients:

• OREOS – approximately 35 Oreos are needed for the crust, batter, and ganache topping. I grab the family size Oreo package which leaves 2 or 3 cookies for a quick snack
• BUTTER – melted butter helps hold the Oreo crust together. Feel free to use salted or unsalted butter
• SUGAR – a little bit of sugar adds the perfect kiss of sweetness
• CREAM CHEESE – creates the rich, creamy base of all cheesecakes
• ALL PURPOSE FLOUR – just a little scoop helps hold the cheesecake batter together
• VANILLA EXTRACT – small amounts help to enhance the flavors (a little secret of mine…I never measure vanilla)
• LARGE EGGS & SOUR CREAM – helps to thin the batter and create a creamy batter
• HEAVY CREAM & SEMI-SWEET CHOCOLATE CHIPS – creates the perfect shiny and smooth chocolate ganache

See the recipe card at the bottom of the post for the full ingredients list and instructions.

Overview – How to make High Altitude Cheesecake:

How to make an Oreo Crust:

1. PREHEAT OVEN TO 350° F
2. FINELY GROUND THE OREOS – place the cookies (filling and all) in a food processor or blender and grind the cookies into fine crumbs.
3. ADD MELTED BUTTER – mix together the melted butter and Oreos crumbs in a small bowl
4. PRESS THE OREO MIXTURE INTO PAN – dump the Oreo mixture into the pan. Evenly spread and press the mixture over the bottom of the pan. TIP: I love to use a measuring cup to evenly press the mixture around the edges of the pan.
5. BAKE – bake for 10 minutes. Keep the oven at 350°F to bake the cheesecake filling.

How to make a cheesecake filling:

While the crust is baking mix together the cheesecake filling.

1. MIX CREAM CHEESE, SUGAR, FLOUR, & VANILLA – mix together cream cheese, sugar, flour, and vanilla in a large bowl until the mixture is smooth. TIP: use room temperature cream cheese for easier mixing
2. ADD EGGS – add in 1 egg at a time until the egg is incorporated into the mixture
3. ADD SOUR CREAM – add sour cream and gently mix just until its blended
4. ADD OREOS – break the Oreos into quarters and gently fold the cookie pieces into the cheesecake filling with a spatula.
5. POUR OVER CRUST – pour the cheesecake filling over the baked crust
6. ASSEMBLE WATER BATH – wrap the bottom and sides of the spring form pan in foil so no water gets into the cheesecake. Place the wrapped cheesecake pan in a sheet pan and set in the oven. Add about 1 inch of hot water to the sheet pan.
7. BAKE – bake at 350°F for 1 hour or until the center is almost set, if the center is slightly wobbly that’s fine. Set the cooked cheesecake on cooling rack. **Important – leave the spring form pan together, do not release the sides.

How to make chocolate ganache:

Prepare the chocolate ganache the last 5 minutes of the cheesecake baking.

1. MELT CHOCOLATE CHIPS AND HEAVY CREAM – mix the semi-sweet chocolate chips and heavy cream in a medium bowl. Microwave for 30 second intervals with mixing in between until the chocolate is melted.
2. POUR ONTO CHEESECAKE – pour the chocolate ganache over the warm cheesecake.
3. ADD OREOS TO THE TOP – break the Oreos into small pieces and sprinkle over the warm chocolate ganache

Refrigerate the cheesecake for 5 hours or overnight. Carefully run a thin-bladed knife around the edge of the cheesecake to make sure the pan is not sticking to the cheesecake. Release the spring form pan side. Serve and enjoy!

Tips for success:

ROOM TEMPERATURE CREAM CHEESE:

Using room temperature cream cheese is easier to mix and create a smooth cheesecake filling

Use a measuring cup for a smooth crust:

Use a round measuring cup to cup the perfect even crust even along the edges of the round spring form pan.

FAQs:

How to make a cheesecake water bath:

A water bath helps the cheesecake to bake evenly without cracks on top and create a smooth, creamy filling. Putting together a water bath is easy with just a few basic kitchen items: sheet pan and foil.

1. Use a sheet pan with sides that is wider than the spring form pan.
2. Set the spring form pan in the center of a piece of foil. Fold the edges of the foil up around the spring form pan.
3. Place the prepared spring form pan on the sheet pan.
4. Place the sheet pan in the oven and pour hot water into the sheet pan.

How long will cheesecake last unrefrigerated?

After the cheesecake has been baked it should be placed in the refrigerated as soon as possible. Cheesecake should never stay out of the fridge longer than 2 hours. 

Can cheesecake be frozen?

Yes, cheesecake can absolutely be frozen. After baking the cheesecake allow it to cool completely in the fridge. Wrap the cheesecake whole or in slices with plastic wrap and foil. Store in the freezer for up to 3 months.

Ingredient Variations:

GRAHAM CRACKER CRUST: exchange the Oreo crust for a plain graham cracker crust. Use 1 cup of graham cracker crumbs

PLAIN CHEESECAKE: skip adding the Oreo chunks into the cheesecake filling for a perfectly plain cheesecake

FRUIT CHEESECAKE: add your favorite fruit to the top of the cheesecake recipe instead of chocolate ganache for a simply sweet fruit cheesecake

Try out these other delicious recipes:

If you make this High Altitude Oreo Cheesecake leave a comment below and let me know how they turned out. If you have any questions, post them below and I would love to help you out.